Protein quality evaluation in vivo of cricket flour (Gryllus assimilis) reared in Brazil

This study aimed to evaluate the chemical and biological quality of Gryllus assimilis flour, through the analysis of nutritional and biochemical parameters of tests on young rats (Rattus norvegicus – Fischer). The most deficient essential amino acid was methionine, with a chemical score of 56.40%. For the net protein ratio (NPR) and net protein utilisation (NPU) ratio, the diet containing unsupplemented cricket flour was not enough to reach the NPR and NPU levels of the control group and was insufficient to promote weight gain in the rats. The addition of methionine and wheat bran increased the digestibility of the cricket flour, which resulted in a significant improvement in the levels of cricket protein utilisation, increasing the rates mentioned above and promoting weight gain in the rats. Based on our results, we can state that considering the age of the study animals, cricket meal was a sufficient source of protein for maintenance of body weight, but not for weight gain. Based on biochemical parameters (total protein, albumin, alanine transaminase, aspartate transaminase, creatinine, urea), the cricket meal did not compromise the general health of the study animals. We therefore conclude that the addition of other sources of methionine to cricket flour can be a fundamental strategy for better use of cricket proteins in the diet.

Mechanically deboned turkey meat with improved digestibility and biological value

Enzymatic hydrolysates of mechanically deboned meat (MDM) for a long time have been used as flavouring and functional food ingredients in the food industry and also as the bases of formula foods for special dietary uses.The aim of the present study was to produce MDM hypo-antigenic products with improved digestibility and high biological value to be used as a milk protein alternative. turkey MDM was treated with digestive enzymes (trypsin and/or α-chymotrypsin, or pancreatin), followed by freeze drying. The optimised reaction conditions of hydrolysis were at 6% (w/v) of meat protein in 0.1% NaHCO3 buffer, pH 7.5; pancreatin enzyme with 50 TAME units/g meat protein substrate, 37 °C and 60 min). Hydrolysates (MDMH) were assessed for degree of hydrolyses (DH, %) by using trinitrobenzenesulphonic acid method and MW distribution by SDS-PAGE. Modification of immune reactive binding sites in MDMHs was monitored by immunoblot with cow’s milk, chicken egg or meat allergic human patients’ sera. Biological value indices (True Digestibility (TD), Net Protein Utilisation (NPU), Biological Value (BV)) were determined using rat feeding trials. Among the MDMH products, the pancreatic hydrolysate proved to be the most favourable in terms of biological value and digestibility as well as hypoallergenic property.

Production and Quality Evaluation of Water Yam: Sesame Based Snack (Akuto)

Akuto is an old delicacy in Benue State. This nutritious delicacy has gone into extinction due to the emergence of new food products. An attempt has been made to convert this delicacy into high protein snacks using water yam tuber and sesame seeds. Boiled water yam tuber and toasted sesame seeds were blended in different proportions (A-100:0, B-90:10, C-80:20, D-70:30, E-60:40, F-50:50) to produce Akuto snack. Products were analyzed for proximate composition, sensory and protein quality evaluation using rat assay. Results indicated that Sample A (100% water yam) has highest acceptability from the sensory evaluation. There was significant increase in protein content with the inclusion of toasted sesame seed with values ranging from 5.06 to 20.08%. Protein Efficiency ratio (PER) also increased with sesame supplementation and group F had highest value 3.03. Biological Value (BV) and Net Protein Utilisation (NPU) was highest in reference diet group (G) 96.76% and 93.00% followed by test diet group (F) 77.85% and 55.91% respectively.

Evaluation of mahua oilcake (Bassia latifolia Roxb.) as a non-conventional feed ingredient for Labeo rohita (Ham.) fingerlings

Mahua (Bassia latifolia Roxb.) oil cake (MOC) is rich in protein (24%) and energy (19.0 KJ g-1) with high levels of fatty acids comprising saturates (45%), monoenes (42%) and polyunsaturated fatty acids (PUFA, n-6) (7%). Saponin, phenol and flavonoids are the main metabolites. Labeo rohita (Hamilton, 1822) fingerlings (5.25±0.2 g) were fed with five iso-nitrogenous (28% CP) diets containing MOC at 0% (F1), 10% (F2), 20% (F3), 30% (F4) and 40% (F5) for 90 days in 300 l cement cisterns. Survival (%) of all groups were statistically similar (p>0.05). Weight gain (%) and specific growth rate (SGR) were significantly lower in F1, F2, F5 and higher in F3 and F4 groups (p<0.05). Feed conversion ratio (FCR) was significantly lower (p<0.05) in F4 as compared to the other groups. Among all the dietary treatments, significantly higher (p<0.05) protein efficiency ratio (PER) and net protein utilisation (NPU) were found in F4. Whole body protein and lipid was significantly higher (p<0.05) in F4 and F3, respectively. Hemoglobin, glucose, protein and cholesterol in blood were found to be at higher levels in F4 group. All these parameters declined, but serum glutamic oxaloacetic transaminase (SGOT) and serum glutamic pyruvic transaminase (SGPT) levels increased significantly (p<0.05) in F5. The findings of the study clearly indicated that MOC can be incorporated at 300 g kg-1 in the diet of L. rohita fingerlings without any adverse effect on growth, survival and nutrient utilisation.

Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n=36,198±1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (97.5±0.4,96.5±0.1, and96.5±0.7, resp.). The EW group values were significantly higher than the whey group values (90.5±1.0). These results show that EW serve as a good source of protein, irrespective of heating.

Aspects of growth performance and nutrient retention of starter broilers fed Mucuna cochinchinensis-based diets supplemented with methionine

Aspects of growth performance and nutrient retention of starter broilers fed diets containing 10% boiled Mucuna cochinchinensis meal with graded levels of methionine supplementation (0, 0.25, 0.5 and 0.75%) were assessed using 120 unsexed ‘Anak’ strain day-old broiler chicks. The birds were randomly assigned to the four dietary treatments and each treatment was replicated three times with 10 birds per replicate. The experiment lasted 5 weeks, with three birds selected from each replicate and used for nutrient retention studies at the beginning of the fifth week. The 0.75% methionine supplement group had the highest (P < 0.05) daily feed intake and final liveweight. The 0.25% methionine supplement group had the best (P < 0.05) feed conversion ratio and net protein utilisation and the second best final liveweight. The mean dry matter, crude protein, ether extract and nitrogen-free extract retention and energy utilisation for birds fed diets supplemented with methionine at 0.25, 0.5 and 0.75% were similar but significantly higher (P < 0.05) than those of birds fed the unsupplemented diet. Based on efficiency of utilisation of the diets and projected economics of production, the 0.25% level of methionine supplementation appears to be ideal for use in 10% boiled M. cochinchinensis-based diets for starter broiler chicks.